Tuesday, June 3, 2008

My Big Fat Vacation

How did I gain 15 pounds in 15 days let me count the ways...


This is THE CAKE the one that my hubby measures all cakes against the one that we had as our wedding cake, the cake I had no idea how to make until this months Daring Baker Challenge, thanks by the way. This cake has a total of something like 42 eggs, yes almost 4 dozen eggs. The cake has chocolate, nuts, butter and you guessed it and then the butter cream (to tell the truth I did not know that was butter cream until the May Daring Baker Challenge, I told yeah, I'm a cooker not a baker). I don't know how my in-laws do it but there are something like 20 eggs in the butter cream and the cooked sugar and butter and what ever else goes in there then nuts. The rest of what goes into this cake I am still not sure of but I have a start. By the way Hubby does not like "American Cakes".


The Bet bread ever! I think I had at least 4 loaves, it is like the middle eastern bread I have had in restaurants around where I live but thicker, about 2 inches, and slightly chewy on the inside. it was so good and I will learn how to make this! I mean look at it.


Lemon Meringue Pie, my father-in-laws favorite and I make it every time I visit.

  • 1/4 cup corn starch

  • 2 Tablespoons flour

  • 1 1/4 cups sugar

  • 1 1/2 cups boiling water

  • 3 eggs, separated

  • 1/3 cup lemon juice

  • 2 tablespoons butter

  • 1 teaspoon lemon zest

  • 1 baked 8" pie crust

Blend corn starch, flour, and sugar in a sauce pan; add the boiling water, gradually blend well. Cook stirring constantly until thick and clear, about 3 minutes.

Beat egg yolks and temper with the clear liquid and pour back into pan. Cook stirring for 2 more minutes.

Remove from Heat and add lemon juice, butter and zest and mix well. Pour into prepared pie shell.

For Meringue:

  • 3 egg whites

  • 1/3 cup sugar

  • pinch of salt

In a large glass or metal bowl, whip egg whites until foamy. Add sugar and salt gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. brown in a 400 for about 10 minutes.

2 8" Pie Crusts:

  • 2 1/2 cups flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 1 cup cold butter

  • 1/4 to 1/2 cup ice water

Combine dry ingredients. Cut in butter with a pastry blender and then add water one Tablespoon at a time combining with a fork until dough comes together. Divide dough in to equal parts, press into a disk, wrap dough in plastic and chill for at least 30 minutes. Turn dough out on a floured surface and place in pie dish. If blind baking bake at 450F for 12 minutes or until brown.


Strawberry Pie.


This wonderful coffee chocolate cream dessert that was made by a close family friend. It was wonderfully rich and creamy.


And lots and lots of meat and potatoes, but boy was it good food.


Christine said...

Shayne - I meant to say, "Welcome Back" in my last comment... It's good to see you had such a nice trip and so much lovely food (particularly desserts!) That first cake sounds amazing :) Life is too short for low-fat desserts, right?

Kelly Mahoney said...

Looks like calories well spent! That stuff all looks amazing.

Warda said...

Yes, life is too short and this is how vacations are meant to be spent: great food, goof friends and family...and a few pounds heavier.. ;)